The Only Taco Recipe You’ll Ever Need

18 07 2011

Hi all! It’s me (Steph) again! I know you all are anxiously awaiting a post from Chloe, but she was a little tied up yesterday with that whole 70.3 thing 😉 Check back soon for a full race report!

Instead, I’m going to leave you with an easy and DELICIOUS crock pot recipe for pork carnitas. And believe me, once you make these babies, you’ll never want to make another taco again.

I first saw this recipe on Kristen‘s site, right after I got my own crock pot. Crock pot recipes are great in the summer because you don’t need to turn on the oven! Make this tonight in the morning, and when you get home from work, voila! You have sweet and spicy pork that just melts in your mouth!

Topped with some crunchy slaw, some Greek yogurt, green onions, and a squeeze of lime, this is the perfect pork taco. Trust me. You need this taco in your life.

Pork Carnitas and Slaw

from The Kitchn

Ingredients:

1 (6-8 pound) pork butt
2 tablespoons salt
1 tablespoon cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper, or to taste
8 whole cloves garlic, smashed
4 chipotle peppers (canned; these give it some KICK! use fewer if you don’t like it that spicy, but don’t leave them out!)
1 cup tomato juice
1 cup orange juice

How to:

Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone.

While it is cooling, make the slaw (recipe below).

When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.

Assemble tacos with slaw and other toppings of your choice.

Crunchy Slaw

from The Food Network

Ingredients:

4 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon sugar
1 head cabbage, shredded
1/4 cup fresh cilantro leaves
1 carrot, peeled and shredded

How to:

Salt and freshly ground black pepper

Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.

Add the cabbage, cilantro,  and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

Question of the day: What kind of tacos do you like? What do you put on them?